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Imperial Soup (Zuppa Imperiale)

They make this in the Romagna region, in Italy. I had it at a friend's house when I was 10 and asked for the recipe straight away (I was collecting them since then!). Super quick, can be made in advance, really comfort food.



Ingredients (serves 2):

  • 70gr semolina

  • 40gr grated parmisan

  • 1tsp ground nutmeg

  • 1/2 tsp freshly ground black pepper

  • 30gr melted butter

  • 2 eggs

  • 600ml homemade beef broth


Method:

  • Mix in a bowl the semolina, parmisan, nutmeg and pepper

  • Add the butter and the eggs and mix with a whisk, it'll take no time



  • Get a small rectangular loaf tin and line it with baking paper

  • Pour the semolina mixture into the tin, filling the corners, and flatten it out well with the back of a spoon



  • Bake in a pre-heated oven at 180 degrees C (fan) for 30 mins

  • As soon as it cools down a little, turn the tin upside down onto a chopping board, and remove the baking paper

  • Let it cool down to room temperature

  • Cut the cubes (roughly 1cm)



  • Bring the broth to the boil, then dunk the cubes in for 30-40 seconds and then serve


TIP: You can prepare the semolina cubes in advance and freeze them. In that case, you would be dunking them in the broth for 2 mins.

Of course, you can also prepare the broth in advance and freeze it


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